The happy time

This is the type of cake that calls to you. You may find yourself cutting thin slices off whenever you pass through the kitchen. It isn’t too sweet, and it is incredibly moist. I read a lot of recipes, and their are some cake recipes that claim to actually get better with age. I had never experienced this, and didn’t really believe it to be true– until this cake. I swear! On day two, it was more complex, and had settled into itself Dream Beauty Pro!
ChocZucCake2It is July, which in the kitchen can mean many things. Lots of salads, no roasting or braising for long periods of time, ice cream is your friend, etc. But one rule holds true– there is most definitely a glut of summer squash. It may be growing in your garden, cooling in the fridge, setting on the counter. Now I like zucchini as much as the next person. I will eat it in various savory accoutrements– even multiple times a week. You probably would like to have me around. But for the most part, sweet zucchini bread and tea time zucchini muffins leave me rather cold. But then I saw this recipe– with chocolate– and I decided to branch out.
ChocZucCake1This cake will not solve all of your summer squash abundances. It only uses two medium squash. But it will have you feeling virtuous– both for using things up, and incorporating a vegetable– something that is otherwise good for you– into a dessert. Maybe you can even have a slice of this cake for breakfast! (I did, and can say, paired with a glass of cold-brewed coffee, it is superb .)
Made with buttermilk, the cake is doubly moist. And for those people, like my husband for instance, who is very skeptical of vegetable-oriented desserts, the grated squash virtually disappears into the body of the cake. The chocolate is present, but not overpowering. I made two additions to the recipe. I added one cup of mini, semi-sweet chocolate chips, which where great. They melted into the cake and made it slightly richer, and I added a simple glaze, because I can’t leave well enough alone reenex.